Cream Of Asparagus Soup is an easy, rich, and creamy recipe made with asparagus, onions, and heavy cream in an Instant Pot pressure cooker or Stovetop pot. It is great for weight watchers and perfect both for cooler days and as it starts to warm up. Asparagus Soup is a low-carb, Keto, Paleo, or Gluten-free diet.
Are you a fan of asparagus? Growing up in India, I never came across this healthy vegetable. It was only after moving to the USA that I started cooking with it, making dishes like asparagus poriyal, air fryer roasted asparagus, asparagus pasta, etc.
Today, I'm sharing an easy and delicious creamy asparagus soup recipe that can be made in both the Instant Pot pressure cooker and on the stovetop. It's the perfect dish for a cozy winter weeknight. You may also like my creamy tomato soup and sweet potato soup.
If you are on a Keto or Low Carb Diet, Checkout my Keto Indian food recipes collection. For Keto asparagus soup, use only heavy cream, coconut cream, or full-fat coconut milk.
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Ingredients
- Asparagus - Pick up the ones that are fresh and bright green.
- Onion - I prefer to use sweet yellow onions, but feel free to use any type of onion you have on hand.
- Garlic - is a must in this soup, it adds so much flavor.
- Vegetable broth - adds a nice depth of flavor to the asparagus soup. You may also use water if you don't have it on hand.
- Olive Oil - helps to cook the onions and build flavor in the soup. You may also use butter.
- Cream - You can use either heavy cream, coconut cream, or cashew cream.
- Seasonings - salt and freshly ground black pepper
How to Make Cream of Asparagus Soup in Instant Pot
Firstly, press SAUTE on the Instant Pot. Add 2 tablespoons butter (or oil), and once it’s hot, add 3 garlic cloves (minced) and saute for 30 seconds.
Next, add 1 medium onion (finely chopped) and saute until soft.
Next, add 2 lbs of asparagus (woody ends trimmed and cut into 1-inch pieces, about 3.5 – 4 cups) to the onion mixture and stir to combine. Continue sautéing for 2 to 3 minutes, or until the asparagus becomes tender.
Pour 2.5 cups of vegetable broth (or water) into the Instant Pot. Add salt and black pepper to taste.
Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Blend the soup using an immersion until it is creamy and smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled. Add ½ cup heavy cream (or coconut cream), and stir well.
Adjust seasoning. If you think the soup is too thick, you can add vegetable broth (or water) to the soup and boil it for 2 minutes.
While serving instant pot asparagus soup, add roasted pumpkin seeds and more cream if required. Also, you can add some lime juice before serving.
Stovetop Method:
- Follow the same steps as Instant Pot. For the stovetop pot, cover and simmer until the vegetables are soft, about 20 minutes on medium flame. All other steps remain the same.
Serving Suggestions
Creamy asparagus soup makes a perfect appetizer or first course. Serve with:
- Bread: Homemade bread like stuffed garlic bread, veg chili cheese toast, or focaccia.
- Salads: Pair this soup with a salad like chickpea cucumber salad, or mango black bean salad.
- Pasta: You can pair it with creamy tomato pasta, or fettuccini alfredo.
Storage Suggestions
- Fridge: Asparagus soup can be kept in an airtight container for up to 3 days in the fridge.
- Freezer: If you don’t think you can finish it before then, it can be frozen for up to 2 months when stored in an airtight container or heavy-duty freezer bags.
- Reheat: Just defrost and reheat before serving. If the soup looks separated after defrosting, simply add it to a blender and puree it back into a smooth consistency.
Just an important note here. Add dairy (cream or milk) just before serving. Soup with dairy does not freeze well.
Variations
- Make it spicy: Sprinkle some crushed red chili flakes into this soup before serving it to give it a soup kick.
- Add in some extra veggies: feel free to add potatoes when you cook asparagus, this gives a more creamy texture.
- Vegan: Replace heavy cream with coconut cream or cashew cream.
- Toppings: You can use roasted pumpkin seeds and roasted sesame as healthier topping options.
- Fresh Herbs: Use rosemary, oregano, or thyme.
FAQs
- I used ½ cup of heavy cream in today’s recipe. You can use coconut cream, cashew cream, or full-fat coconut milk to make the soup creamy.
- You can also add 1 potato along with your asparagus to further thicken the soup.
Instant Pot Asparagus Soup
Equipment
Ingredients
- 2 lb asparagus woody ends trimmed, cut into 1″ pieces (around 3.5 – 4 cups)
- 2 tablespoons olive oil (or butter)
- 3 cloves garlic minced
- 1 medium onion finely chopped
- 2.5 cups vegetable broth (or water)
- ¼ teaspoon black pepper powder to taste
- salt to taste
- ½ cup heavy cream (or coconut cream)
Optional toppings
- pumpkin seeds
- lightly steamed asparagus tips
- fresh ground pepper
- extra cream
- lemon juice
Instructions
Instant Pot Method:
- Press SAUTE mode on Instant Pot. Add butter or oil and once it’s hot add minced garlic and saute for 30 seconds.
- Next add onions and saute until they soften.
- Then add asparagus to the onion mixture and stir to combine. Continue to sauté until asparagus is tender, 2 to 3 minutes.
- Pour vegetable broth (or water) into the Instant pot. Add salt and black pepper.
- Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
- When the instant pot beeps, let the pressure release naturally. Open the lid
- Blend the soup using an immersion until it is creamy and smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled. Add heavy cream (or coconut cream) and stir well.
- Adjust seasoning. If you think the soup is too thick, you can add vegetable broth (or water) to the soup and boil it for 2 minutes.
- While serving sprinkle pumpkin seeds and more cream if required.
Stovetop Pot Method:
- Follow the same steps as Instant Pot. For the stovetop pot, cover and simmer until the vegetables are soft, about 20 minutes on medium flame. All other steps remain the same.
Notes
Variations
- Make it spicy: Sprinkle some crushed red chili flakes into this soup before serving to give a soup kick.
- Add in some extra veggies: feel free to add potatoes when you cook asparagus, this gives a more creamy texture.
- Vegan: Replace heavy cream with coconut cream or cashew cream.
- Toppings: You can use pumpkin seeds, roasted sesame as a healthier topping option.
- Fresh Herbs: Use rosemary, oregano, or thyme.
Tips
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. The soup will have a rich flavor.
Nutrition
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Veronika
Your recipe says sunflower seed for the garnish, but I think you mean pumpkin seed. I'm sure either one would be nice.
Bhavana Patil
Hi Veronika, Thank you for spotting the error (corrected it now), I have added pumpkin seeds to the soup...But sunflower seeds work great too... Have a nice day.
Kim
This is a great recipe! I added potatoes and lemon zest and it was a hit! Thank you!
Bhavana Patil
Yayy!!! Thats great to hear Kim, I am glad you loved it & thank you for the feedback 🙂 Have a great day 🙂